This Tuesday’s with Dorie recipe is on page 67 from Baking with Dorie: Sweet, Salty & Simple *
Grain and Seed Muffins
it can also be found at theelist
They are best eaten fresh but they are also good the next day for breakfast splitted up and toasted. I enjoyed them with butter and a slice of Cheshire cheddar
The ingredient list: dried cranberries (Ulrike: cranberries and apricots), oil, eggs, egg yolk, whole wheat flour, oats, ground cinnamon, baking powder and soda, salt, wheat oat bran, sesame seeds, sunflower seeds, flaxseeds, maple syrup, milk.
Line a regular-size muffin tin with cupcake papers.
Pour the liquid ingredients over the dry and using a spatula, stir until most of the flour is moistened – make sure to get to the bottom of the bowl; you might have a few patches of dry flour. Add all the seeds, as well as the dried cranberries, and stir to incorporate.
Divide the batter evenly among the muffin cups – it will fill them.
Since I did not know how much they rise, I did not fill the wells to the brim and filled another silicone mold.
Bake for 15 to 18 minutes, or until the muffins are peaked and deeply golden. Their tops may crack and that’s nice.
Transfer the tin to a rack, wait for 5 minutes, then pop the muffins out and onto the rack. Serve the muffins warm or wait until they reach room temperature.
They did not rise much. So the next time I’ll fill the cups to the brim and sprinke some more seed to the surface.
If you want to know what others have baked, visit the Tuesday’s With Dorie website
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